YumSugar

What Would You Make?

partysugar — Wed, 09 Jan 2008 01:18:33 -0800

Here's the scenario: you are at home and hungry for food. You have to cook up something scrumptious for you and your boyfriend/girlfriend/spouse/child/friend, but the ingredients you have on hand are limited.

You have canned black beans, frozen corn, and gouda cheese. Using these products, along with whatever you currently have on hand in your cupboard and refrigerator, what would you make?

To see what I would whip up, read more

I would start by making a black bean and corn salsa. I would add a little chopped garlic and minced onion.
I would spread some of the salsa onto a flour tortilla. Then I would cover this with grated gouda cheese and another tortilla. Next I would cook, slowly over low heat to ensure even cooking on the stove.
Finally, I would slice it into wedges and serve with jarred tomato salsa for dipping. Instant quesadillas!

Source and Source

'Wich of the Week: Fall Gouda-ness Grilled Cheese

YumSugar — Wed, 08 Oct 2008 14:00:39 -0700

When the produce bins brim with Fall bounty, I love to swap out the tomatoes on my sammies for sliced apple. Together with melted cheese, the slightly sweet, slightly tart fruit makes for a hearty autumnal meal.

Though apple and cheddar is always a safe bet, last night I whipped up a grilled ham and cheese with one of my favorite indulgences: smoked gouda. With the condiments, I created two versions: one with just sweet mustard and another with mustard and Branston Pickle relish. I actually preferred the robust, saltier sandwich with the Branston, but if you don't like (or can't find) this popular British spread, sweet mustard will do just fine. For vegetarians, just subtract the ham. To get the recipe and see how I made it, read more.

Fall Gouda-ness Grilled Cheese
Original Recipe by YumSugar

Ingredients

4 slices wheat or multigrain bread
2 tablespoons sweet mustard
2 tablespoons Branston Pickle relish
4 slices of deli ham
1/2 Fuji apple, cut into thin slices
8 slices of smoked gouda cheese (about 2 ounces)

Directions

Preheat panini press. Alternately, if you don't own a panini maker, preheat the oven to 350°F. Place a cast-iron skillet inside the oven to warm for 5-10 minutes.
Spread two slices of bread with pickle relish and the other two slices with mustard.

On each pickle relish-coated slice, place two slices of ham, half the apple slices, and four slices of gouda. Cover with the mustard-coated slice.
Cook the sandwiches in a panini press for 5-10 minutes, until cheese is melted and bread is lightly browned. Or, coat a skillet with cooking oil and cook the sandwiches over medium-low heat for 5 minutes per side, until cheese is melted and bread is lightly browned, using the hot cast-iron skillet to press the sandwiches.

Makes 2 sandwiches.

Print recipe with images | without images

View 10 Photos ›

Smoky Side: Wheat Berry-Smoked Gouda Salad

YumSugar — Sat, 10 May 2008 04:33:00 -0700

I never think to cook with wheat berries, but every time I have them I'm won over by their flavor and texture. It's an interesting grain that works well as a side dish to almost any meal. This recipe for a wheat berry, smoked gouda salad is packed with olives, walnuts, and parsley.

If you're looking for a new side dish to add to your repertoire, then give this one a try. Just be warned, it takes a bit of prep as the berries need to be soaked overnight and the olives need twenty four hours to marinate. To get the recipe, please read more.

Wheat Berry-Smoked Gouda Salad
From Whole Foods

Ingredients

Marinated Olives:
1 cup green olives, drained and olives halved (retain 2 tablespoons brine)
2 shallots, minced
2 tablespoons olive brine
1 tablespoon lemon juice
zest of 1/2 lemon, minced
olive oil, to cover
Wheat Berries:
1 cup uncooked hard winter wheat berries
5 cups water
3/4 teaspoon sea salt
1 bay leaf
1 cup smoked Gouda, cubed
marinated olives (from above), drained (retain 2 tablespoons marinade)
2 tablespoons marinade
1 tablespoon lemon juice
1/4 cup walnuts, toasted and chopped
3 tablespoons parsley, chopped

Directions

To marinate the olives, combine all ingredients in small glass bowl, cover, and marinate overnight in refrigerator.
Rinse wheat berries and place in bowl.
Cover with 2 inches water and let soak overnight.
Boil water with salt in large saucepan.
Add drained wheat berries and bring to boil.
Reduce heat to simmer, add bay leaf and cover.
Stirring occasionally, cook wheat berries for 55–65 minutes or until they are tender but still chewy, adding more water if needed.
Remove Gouda and marinated olives from refrigerator and let come to room temperature while wheat berries cook.
Drain wheat berries and immediately toss with Gouda.
Mix in remaining ingredients and serve.

Serves 4.

Print recipe with images | without images

Fall Gouda-ness Grilled Cheese

YumSugar — Wed, 08 Oct 2008 09:40:18 -0700

View Slideshow ›

Taste Test: Starbucks Artisan Sandwiches

YumSugar — Wed, 25 Mar 2009 15:00:28 -0700

After a rough year, Starbucks has tried to start off 2009 on the right foot. In addition to rolling out a new line of instant coffee, it also began offering "value pairings" that include two new breakfast sandwich options. Considering the history of the chain's breakfast sandwiches, I was eager to try them out.

The Artisan Breakfast Sandwiches, as they're called, come on square-shaped, ciabatta-style rolls. The ham contains three slices of very thin black forest ham, mild cheddar, and a Parmesan egg frittata, while the bacon includes four short slices of smoked bacon, gouda cheese, and the same Parmesan egg frittata. To see what I thought of them, read more.

Last year, the coffee titan announced it would be modifying its breakfast sandwiches because customers were complaining that they gave off a pungent cheese smell that interfered with the aroma of coffee in stores. The egg layer, with its mixed-in Parmesan cheese, is the chain's solution to the aroma issue.

At less than 400 calories, and a price that won't empty your wallet ($3.95 for a sandwich and a tall coffee), the petite sandwiches aren't half bad.

I didn't mind the black forest ham and mild cheddar, although my palate was more suited for the bacon sandwich, with its thin, crispy strips of pork and überoozy gouda cheese. Although I love a good English muffin, I found myself preferring the new ciabatta rolls; they were more substantial and could stand up to the rest of the sandwich.

For a morning on the go - or when I'm craving breakfast as an afternoon snack - I would definitely order an artisan bacon sandwich to pair with my coffee. Have you tried one of Starbucks' new savory breakfast pairings? What did you think of the sandwiches?

View 7 Photos ›

Monday's Leftovers: Chicken With Gouda Gravy & Potatoes

YumSugar — Mon, 11 May 2009 07:50:23 -0700

Last night, you went the healthful route with sesame chicken, vegetables, and soba noodles; tonight, jazz things up with a meal that's the ultimate in comfort food. Take leftover boneless, skinless chicken breasts and turn them into something craveworthy when you drizzle them with a gouda cheese pan gravy and serve them alongside creamy smashed potatoes that are studded with broccoli florets. Get this crowd-pleasing recipe - that's ready in only half an hour - when you read more.

Quick Chicken With Gouda Gravy & Broccoli Smashed Potatoes
From Every Day With Rachael Ray

Ingredients

4 baking potatoes, peeled and cut into 1-inch chunks
1 head broccoli-cut into 1-inch florets, stalks peeled and cut into 1/2-inch cubes
4 skinless, boneless chicken breast halves (6 ounces each)
2 tablespoons fresh thyme or 1 teaspoon dried
2 tablespoons extra-virgin olive oil
2 tablespoons butter
2 tablespoons flour
1/2 cup chicken broth
1 cup milk or half-and-half
1 cup shredded gouda cheese
Salt
Pepper

Directions

In a large saucepan, cover the potatoes with cold water. Bring to a boil, salt the water and simmer for 10 minutes. Add the broccoli and cook for 8 minutes. Drain and return the vegetables to the saucepan.
While the vegetables are cooking, season the chicken with the thyme and salt and pepper. In a skillet, heat the olive oil over medium-high heat. Add the chicken and cook for 6 minutes on each side.
In a small, heavy saucepan, melt the butter over medium heat. Add the flour and cook for 1 minute, then whisk in the chicken broth and 1/2 cup milk and cook until thickened, 2 to 3 minutes. Season with salt and pepper. Using a wooden spoon, stir in the cheese in a figure-eight motion until melted, 2 minutes. Remove from the heat.
Add the remaining 1/2 cup milk to the broccoli and potatoes and mash together; season with salt and pepper.
Cut the chicken on an angle into 1/2-inch-thick slices and place on plates. Top with the gouda gravy. Serve with broccoli potatoes.

Serves 4.

Print recipe with images | without images

'Wich of the Week: The Smokey Sherm

YumSugar — Wed, 12 Mar 2008 12:13:31 -0700

As I've mentioned before, one of my favorite sandwich shops in San Francisco is Estela's. The sandwiches are huge, fresh, relatively healthy, and easy to re-create at home. That said, I just couldn't resist bringing you one more sandwich from my recent Estela's excursion.

Unlike the vegetarian-friendly Carrot sandwich, today's 'Wich of the Week is designed with barbecue lovers in mind. Called the Smokey Sherm, it combines smoked turkey, smoked gouda, and barbecue sauce for a sandwich that's just slightly decadent but not too heavy. To find out how to make it, read more.

This sweet, smoky sandwich is easy to make at home with products you can find at your local supermarket. Just be sure to buy good strong gouda, since that is the dominant flavor. Here's what you'll need:

1 telera roll or other soft white roll
3 to 4 slices of smoked turkey
2 to 3 slices of smoked gouda cheese
About 1/8 cup of barbecue sauce
2 slices of tomato
2 pieces of red leaf lettuce
4 to 5 dill pickle sandwich slices
Thinly-sliced red onion, to taste
About 1/4 of an avocado, sliced
Mayonnaise (optional)

Slice the roll horizontally and coat the bottom slice with barbecue sauce. Layer the smoked turkey on top, followed by the smoked gouda, lettuce, tomato, pickles, and avocado. Coat the top slice of the roll with a thin layer of mayo, and close the two pieces together. With a sharp knife, cut the sandwich into two halves to enjoy alone or share.

Checking In With San Francisco's Mission Beach Cafe

partysugar — Fri, 24 Apr 2009 08:00:36 -0700

The last time I went to Mission Beach Cafe, Ryan Scott of Top Chef season 4, taught me how to make his amazing croutons. Since then, Scott has moved on (to work as a private chef) leaving the cafe in the capable hands of chef Thomas Martinez. At 22, Martinez is quite possibly San Francisco's youngest head chef. His food, however, tastes like something only a seasoned professional could make. While his dishes are classic, they're not without surprising flavors or interesting ingredients.

A mixed green salad expertly combines creamy avocado, sweet mango, and tangy feta cheese - components that I would never think to put together in the same dish. Instead of chicken, Martinez elevates his pot pie to the next level with rabbit. The oozing rich sauce is entirely encased in a flaky melt in your mouth pastry that's so flavorful I'm still dreaming about it. A burger is beyond gourmet with aged gouda and truffle dusted, thick-cut fries. With its laid back elegance, relaxed atmosphere, and intensely divine food, the cafe has quickly become one of my favorite spots in the city. Has anyone else dined there? What's your favorite cafe like?

To take a closer look at Martinez's food, click on one of the images below.

View 14 Photos ›

Rick Camargo Photography

Fast & Easy Dinner: Portobello, Broccoli, and Red-Pepper Melts

partysugar — Thu, 29 Jan 2009 07:45:01 -0800

Looking for a hearty and delicious vegetarian-friendly recipe to serve at a Super Bowl party? Look no further than this open-faced sandwich. Although the ingredients are simple, the final dish is superbly balanced in flavor. It's a highly versatile recipe, so cater it to suit your needs. If you dislike broccoli, substitute a leafy green like spinach or arugula; if red peppers aren't your thing, use sundried tomatoes instead. Apply the same open-minded theory to the cheese topping: The recipe recommends gouda, but goat cheese, white cheddar, or gruyere would be melty and scrumptious. Learn how to make this dish: read more.

Portobello, Broccoli, and Red-Pepper Melts
From Martha Stewart

Ingredients

1 small head broccoli, cut into small florets (stalk discarded)
1 tablespoon olive oil
Coarse salt and ground pepper
4 portobello mushrooms (stems removed), sliced 1/2 inch thick
2 red bell peppers (ribs and seeds removed), sliced 1/2 inch thick
1/4 cup light mayonnaise
1 small garlic clove, crushed through a press
4 thick slices country bread
4 ounces Gouda cheese, thinly sliced

Directions

Heat broiler, with rack set 4 inches from heat.
On a rimmed baking sheet lined with aluminum foil, toss broccoli with oil; season with salt and pepper. Broil, tossing once or twice, until broccoli begins to char, 4 to 6 minutes.
Add mushrooms and bell peppers to sheet; season with salt and pepper, and toss to combine. Broil, tossing once or twice, until vegetables are tender, 8 to 10 minutes more; set aside.
Meanwhile, in a small bowl, combine mayonnaise and garlic; season with salt and pepper.
Place bread on a work surface. Dividing evenly, spread with mayonnaise mixture, and top with vegetables, then cheese.
Place on baking sheet, and broil until cheese is melted and lightly browned, 2 to 4 minutes.

Serves 4.

Print recipe with images | without images

Next Up at Starbucks: Value Meals

YumSugar — Mon, 09 Feb 2009 15:00:05 -0800

Feeling the sting from other chains such as McDonald's and Dunkin' Donuts, a desperate Starbucks announced last week that it will soon be introducing value meals of its own. The chain plans to launch value pairings in all its company-owned US stores on March 3. Although regular prices for food and drink items vary by store location, Starbucks claims the pairings will provide customers with an average savings of as much as $1.20. This strategy is the latest in a slew of tactics - from creating loyalty programs to ceasing brewing of decaf after noon - that the company has tried over the past year to recover from troubling sales numbers. To see the recession-friendly $3.95 breakfast pairings, which were revealed today, read more.

Tall latte and Starbucks Perfect Oatmeal
Tall latte and slice of reduced-fat cinnamon swirl cake
Tall drip coffee and new bacon sandwich with egg and gouda cheese
Tall drip coffee and new ham sandwich with egg and cheddar
Tall drip coffee and classic sausage, egg, and aged cheddar breakfast sandwich
Tall drip coffee and peppered bacon, egg, and aged cheddar breakfast sandwich
Tall drip coffee and Reduced-fat turkey bacon, cholesterol-free egg, and reduced-fat white cheddar breakfast sandwich

Considering the saga behind Starbucks' breakfast sandwiches, I'm interested in trying out the two new breakfast sandwich options come March.

Do you plan to utilize this new value pricing to your benefit? Do you think it will help the coffee chain turn its sales numbers around?

Source